About this recipe:You can cook this wonderful chicken dish on a barbecue or under the grill. The secret to this recipe is the combination of fresh ginger, star anise and sherry. Serve with freshly cooked rice.
3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons sherry
2 shallots, peeled
6 cloves garlic
2 tablespoons finely chopped fresh ginger
2 tablespoons Chinese five-spice powder
1 Scotch Bonnet chilli or other hot chilli to taste
2 tablespoons dark brown soft sugar
1/2 teaspoon ground star anise
1/2 teaspoon salt
900g bone-in chicken pieces
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In a liquidiser or food processor, blitz the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, chilli, dark brown soft sugar, anise and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover and marinate at least 1 hour in the refrigerator.
Preheat grill for high heat.
Lightly oil the grill pan. Discard marinade. Place chicken under the grill and cook 10 minutes on each side or until juices run clear.